Kale Chips

Here’s an easy snack to whip up this summer. I often get asked how to make kale chips because I think people attempt to make them and they burn or turn soggy. The key to crispy chips is a low temperature oven, and lightly coat the kale with oil. I suggest using a spray olive…

Blue Oven Bakery

Hello summer! Blue Ash Ohio has an awesome Farmer’s Market that starts in May and goes into October. One of my favorite vendors is Blue Oven Bakery. Their products are all over the city in farmer’s markets and they are always expanding. What a menu ! Check out their website for more information about them….

Thai Cucumbers

Who doesn’t like a sweet and tangy vegetable, especially one with a kick to it. My Thai Cucumbers hit all the right notes and are easy to make. Just like my pickled onions, simple ingredients and so delicious. Make them and put that jar of cucumbers right next to your onions in your refrigerator. You’ll…

Ballarini

I have several culinary and non-culinary items that I can’t live without. My list is long, and it was hard to pick which one I wanted to share first in my Mad Crushes post. Then I realized these amazing pans were first on my list. I highly recommend Ballarini non-stick pans. I have recommended them…

Asparagus, Snap Pea and Tomato Salad

I’m always looking for a good sidekick to a meal that can double as a quick lunch. I’ve made this dish several times for clients and served it at a luncheon. Grab some fresh in-season spring veggies. Get a pot of water boiling and a bowl of ice to blanche, whip up my shallot vinaigrette…

Mediterranean Quinoa Wraps

I’ve been loving adding quinoa to salads, substituting it for wheat based grains and adding it to grain bowls for a long time. This week my new favorite way to use a batch of quinoa is in a Mediterranean lettuce wrap. I have romaine and all kinds of greens spilling out of my veggie drawer….